Crab and Asparagus Quiche

Author Notes

A friend celebrated a big 30th birthday, and she asked for several dishes to serve to people at the party. This mini quiche was the perfect two bite treat for everyone. —duodishes

Serves
24

Ingredients

2
pre-made pie crusts

4
stalks asparagus, chopped

3
eggs

1/2 cup
sour cream

1/2 cup
heavy cream

12 ounces
crab meat, drained

1/2 cup
Monterey Jack cheese, shredded

2
green onions, chopped

1/2 tablespoon
ground paprika

1/2 tablespoon
kosher salt

In This Recipe

Directions

Lay pie crusts on a lightly floured surface and use a 3? pastry cutter to cut circles in the dough. Press into two mini cupcake tins and set in the fridge to chill. (Re-roll out the pie crust dough if you need more to make 24 cups.)

Set a pot of water on the stove over high heat. Once boiling, drop in the asparagus pieces and cook 1-2 minutes or until they turn bright green. Remove with a slotted spoon and drop into a bowl of ice water to cool.

While asparagus cools, whisk remaining ingredients together with a medium bowl. Add the asparagus pieces and mix well.

Remove the mini cupcake tins and carefully spoon in the crab mixture. Slide into a preheated oven at 350 degrees and bake 15-20 minutes or until set.